Corn-Crisped Chicken and Potato Dinner

By Late2Serenity

Ingredients

• 1/3 cup buttermilk
• 1 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 2/3 cup corn flake crumbs
• 4 bone-in skinless chicken breast halves
• 4 medium baking potatoes, unpeeled, cut into 1-inch cubes
• 1 red or green bell pepper, seeded, cut into 1x1/2-inch pieces
• 1 medium onion, cut into 8 wedges
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons butter or margarine, melted

Details

Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.

In shallow bowl, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow bowl. Dip chicken in buttermilk mixture; coat with crumbs. Place crumb-coated chicken breast halves in corners of sprayed pan.

In large bowl, combine potatoes, bell pepper and onion. Sprinkle with cheese, garlic powder and paprika; toss to coat evenly. Place in center of baking pan. Drizzle butter over chicken and vegetables.

Bake at 400°F. for 30 to 40 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring vegetables once halfway through baking.